I enjoyed the letter that I received from Mary Roland last week. Mary, who lives in Grand Junction now, says "Hello" to her Craig friends.
Mary sent two recipes. The first is for "Holiday Cake," though Mary says that you don't have to wait for a holiday. I was going to bake the cake this past weekend but didn't have enough shortening. I'm thinking you might want to try it Easter.
Some years ago Mary got the recipe from Maxine Lippard.
You'll need a 13-inch by 9-inch by 2-inch greased pan. Preheat the oven to 350 degrees (though for Mary's oven it's 325 degrees)
The ingredients for the cake include: 2 cups sugar, 1/2 cup margarine shortening, 2 unbeaten eggs, 4 cups chopped apples or 2 cups apples and 2 cups bananas, 1 cup chocolate chips, 1/2 cup chopped walnuts (optional), 2 cups flour, 1 teaspoon soda, 1 teaspoon cinnamon, 1 teaspoon salt and 1 teaspoon vanilla.
Cream the shortening and sugar. Add eggs and beat well.
Add the apples and chips. Mix well. Add the dry ingredients and the vanilla. Pour into the pan and bake for 1 hour at 350 degrees. Test with a clean straw to see if it's done. Let cool and then frost.
The frosting is a "Buttermilk Glaze." You'll need: 1 cup sugar, 1/2 teaspoon soda, 1/2 cup buttermilk or canned milk, 1 cup oleo (margarine), 1 tablespoon Karo white syrup and 1 teaspoon vanilla.
Mix all of the ingredients except vanilla and boil for 5 minutes, remove from heat and add vanilla.
Pour glaze on cake anytime after 10 minutes. Mary says that Maxine used only half of the glaze recipe, but for the size of the cake, she uses it all.
According to Mary, the cake is easy to make and "keeps good if you can keep people from eating it." It sounds wonderful. I love bananas so I'm going to use them in the recipe when I make the cake for Easter dinner.
Mary writes that she hunted "most of the day" for this next recipe. It's "The Famous Senate Restaurant Bean Soup Recipe." It came from Helen Moore who brought it back from Washington, D.C. years ago when she went as an intern for AARP.
To make the bean soup, take two pounds of Michigan Navy Beans, wash, and run through the water until beans are white again. Put on the fire with 4 quarts of hot water. Then take 1 1/2 pounds of Smoked Ham Hocks, slowly boil approximately 3 hours in a covered pot. Braise 1 onion chopped in a little butter, and, when light brown, put in the Bean Soup. Season with salt and pepper, then serve. Do not add salt until ready to serve. (8 persons) More on this bean soup recipe next week.
I'm waiting to hear about your recipes. Send them to me at Box 415, Craig, 81626 or call me at 824-8809.